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Refrigerator Gingersnaps

"An eggless wonder. Good with cold milk."
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3 h 30 m servings 92 cals
Original recipe yields 30 servings (5 dozen)

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  1. Sift together flour, baking soda, salt, ginger and cinnamon. Set aside. Mix together until creamy shortening, sugar, and molasses. To this add flour mixture, then bran. Mix until well blended.
  2. On a large sheet of waxed paper or foil, shape the dough into a roll with a diameter of 2 inches. Wrap the roll securely and refrigerate for several hours or overnight.
  3. Fifteen or twenty minutes before baking time, turn on oven to 375 degrees F (190 degrees C).
  4. Slice chilled dough 1/8 inch thick and place on ungreased cookie sheet. Bake for 10 minutes or until done.

Nutrition Facts

Per Serving: 92 calories; 3.6 g fat; 14.6 g carbohydrates; 1 g protein; 0 mg cholesterol; 85 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Delicious.Very crisp, holds up to dunking in coffee.Perfect ginger cookie.